It's finally chilly down here in Texas. After living in New York my entire life, I'm still amazed at my ability to continue wearing shorts and T-shirts well into October. Alas the time has come to pack away the summer clothes.
The chilly weather provides the opportunity to do something I thoroughly enjoy, however, and that's baking. So when I decided to make some warm and golden cornbread I was disappointed to discover I was out of eggs. My desire to have some warm cornbread forced me to get creative. I knew, from experience, that substituting applesauce for eggs can work in most cases, but I didn't have applesauce either. I still didn't let that stop me. I got the bright idea to use yogurt. I had some Dannon vanilla yogurt in the fridge, so I added a generous 1/4 cup to my basic cornbread recipe. Well, it was delicious! The cornbread has a nice, moist, less course, texture that I really enjoyed.
Here's the recipe:
1 cup yellow corn meal
1 cup all-purpose flour
2 to 4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup yogurt
1/4 cup oil
1. Preheat the oven to 425 degrees
2. Mix all the dry ingredients in a large mixing bowl.
3. Add all the wet ingredients.
4. Mix until fairly smooth, about a minute.
5. Pour into a greased baking pan and bake for 20 - 25 minutes.
|You can see how smooth the batter is.|
I used a glass pie pan. Use whatever you have. Baking times will vary according to individual ovens and the type of baking pan used. I set my timer for 20 minutes and inserted a toothpick into the center of the cornbread. The toothpick came out clean so I knew the bread was done.
|The cornbread, fresh out of the oven.|
|My first piece with margarine. Notice how moist it is - not crumbly at all.|